My craving for all things cinnamon has been giving me some problems lately so I devised a way to enjoy my favorite cinnamon baked cake whenever the need strikes. These Mini Cinnabundts use a half batch of my Cinnamon Bundt Cake from last fall and are baked into a cute little mini bundt pan (but you can also make them in a donut maker or a muffin pan).
I cut the sweetener in half for the cakes and included the glaze (pictured) for a special occasion type look and taste, but these mini cakes have a perfect, baked, cinnamon donut appeal to me when unglazed. So now we have a mix in one bowl, freezable, portable mini cinnamon donut. Problem solved!
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Preheat oven to 325 degrees. And spray the mini bundt pan or prepare the donut maker or muffin pans. Serves 12
For the Cinnamon Filling:
3 1/4 teaspoons Gentle Sweet or 1 3/4 teaspoons Truvia
1/4 cup chopped Pecans
2 teaspoons cinnamon
Mix together in a small bowl and set aside.
For the cake:
1/2 cup softened butter
1/4 cup Gentle Sweet or ( 2 tablespoons Truvia)
1/2 cup fat-free greek yogurt (I use Chobani and 2% will work also)
1/2 teaspoon vanilla extract
1/2 tsp. salt
1 cup THM Baking Blend measure this scantly, do not pack it down!
1/2 tsp. baking soda
1/4 tsp. baking powder
Soften the butter to room temp. Then add in the sweetener and beat, next add in the eggs one at a time beating after each and then add the flavorings. Really beat some air into this cake at this stage. Add yogurt to the wet mixture.
Now sprinkle the baking blend right on top of the well mixed wet ingredients, then sprinkle the baking soda and powder on top of all and mix by hand, just until it is mixed in well. Pour 1/2 of the batter in the bottom of the prepared mini bundt or muffin pan.
Next, sprinkle the cinnamon sugar filling all around the top of the cake and finish up with the other 1/2 of the batter. Place in the oven to cook at 325 degrees for 20 minutes. Test for doneness by inserting a fork in the dampest looking part of the cake and when the fork comes out clean the cake is done. Do not overcook!
While the cake is baking make the glaze.
For the Glaze:
Update: the cream cheese needs to be well melted in the microwave or in a saucepan on the stove. If after whisking together all the ingredients it is still not basically smooth have a mini processor or even a little low-speed blender on hand and it will turn very smooth!
1 1/2 teaspoons melted cream cheese
1 tablespoon melted butter
1/2 tablespoon water
1/2 teaspoon vanilla
2 tablespoons Gentle Sweet or 1 tablespoons powdered xylitol plus a little stevia
Melt the cream cheese and butter together and mix well. (There will be no white specks if they are both melted and if the cream cheese has not been previously frozen). Then continue adding ingredients until they are well mixed and a glaze, rather than icing consistency. If any consistency problems arise (because of previously frozen ingredients, etc.) just use a stick blender or regular blender to smooth it right out. Pour the glaze or warm or cooled cakes.